Banquet Chef

JOB SUMMARY: The Banquet Chef is responsible for the daily production of all banquet food.  Assists in the creation and recommends menu changes.  Recommends and implements procedural/production changes. JOB RESPONSIBILITIES: ·         Supervise the daily production of food for all the catered events ·         Control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food. ·         Supervise banquet kitchen employees; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate. ·         Analyze Banquet Event Orders, plan and coordinate the functions with the Catering staff to ensure the events meet/exceed customer expectations. ·         Monitor and control the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. ·         Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste. ·         Assist in developing new menu concepts. Develop, test, and cost out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared and sold in assigned area of responsibility. ·         Maintain and enforce procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs. ·         Vendors – to order supplies and equipment and ensure best prices and quality ·         Health Department and other regulatory agencies – regarding safety matters and kitchen inspections ·         May serve as Manager on Duty or perform other duties as assigned. SKILLS AND EDUCATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required ·         Reading, writing and oral proficiency in the English language. ·         3 years of Banquet Chef in similar size/upscale type of hotel. ·         Eight to ten years’ experience in cooking and supervision. ·         High school graduate and degree from accredited culinary school ·         Good leadership, training, motivation and communication skills. ·         Flexible schedule must be available to work nights, weekends, and/or holidays. QUALIFICATION: Ability to perform essential job duties with or without reasonable accommodation and without posing a direct threat to the safety or health of employee or others. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Salary : $75,000 - $85,000